This recipe is from Sunset Magazine Jan 2012 issue, (p.43). I tweaked it a bit (as I always seem to do) by adding slices of a huge Meyer lemon from a friend's lemon tree. I thought the lemon flavor was complimentary to the other ingredients.
This recipe falls between classic roast chicken and a braise.
2 tsp olive oil
1 large (4 lb) chicken, halved,backbone removed
1.5 tsp Kosher salt
6 whole garlic cloves
5 large artichoke hearts (I used canned which I drained of oil)
lemon slices (optional)
1 cup large green olives
5 flat leaf parsley sprigs
Preheat oven to 375. Heat oil in a large Dutch oven over medium high heat. Sprinkle chicken with salt and lay in hot oil, skin side down. Cook until browned, about 5 minutes. Turn chicken over and add one cup water, (I used chicken broth) the garlic and artichokes.
Roast chicken in oven, uncovered until cooked through, about one hour. Add olives and parsley.